Raspberry Scones with Yogurt Drizzle
You all.
You ALL.
These are so good! I’m not just saying that because I made them. This is a foundational recipe I think I am going to play with for a while in different iterations.
If you’re someone who likes treats that aren’t sugar bombs, this may be the pastry for you. Feel free to use whatever berries or other additions you like. I chose raspberries because they’re my favorite color and I was wanting to do a recipe that had a Valentine’s Day feel to it. These are gluten-free but you should be able to make these with regular wheat flour, too; if you do, you may need to fiddle with aspects of it (like ratio of liquids, baking temperature and time, etc.) because there are some differences. Because the dough is so thick, you should push the berries in (as described in the recipe) because otherwise, they’ll get smashed and make a messy dough.
1¾ cups gluten-free, all-purpose flour blend (Bob’s Red Mill is my favorite)
¼ cup sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup cold vegan butter, cut into cubes (I used Miyoko’s)
6 liquid tablespoons vegan egg (I used JUST)
½ cup vegan milk
1 teaspoon pure vanilla extract
½ teaspoon almond extract
¾ cup fresh raspberries or berries of choice
1 cup powdered sugar, sifted
2 tablespoons dairy-free vanilla or lemon yogurt (or flavor of preference)
Approximately 2 tablespoons non-dairy milk
Line a baking sheet with parchment paper. Preheat the oven to 350 degrees.
Mix together the flour blend, sugar, baking powder, cinnamon and salt in a medium bowl. Work the butter into the flour mixture with your fingers until it is crumbly. Vigorously whisk the vegan egg, non-dairy milk, vanilla and almond extracts until lightly bubbly on top. Pour into the flour mixture and stir until combined. It will be sticky and thick.
Spoon the batter out onto the prepared baking sheet and divide into two equal halves. Give each a little kneading. Shape each half into a mound. Using your finger, poke holes into each mound for placing in the raspberries. Once they are placed in each half, gently cup each mound with your hands, further pressing in the berries. I did not do this, but you can also gently flip them over and press some in underneath. Score each mound top with a sharp knife into eight pieces.
Bake for 20 minutes and turn the baking sheet 180 degrees. Bake 8 minutes more or until a toothpick inserted in the center comes out dry. Let cool on the pan for 15 minutes, then transfer to cool completely. When completely cool, use the score marks to cut through all the way.
Stir together the powdered sugar and yogurt until smooth and thick. Add the non-dairy milk one tablespoon at a time until it’s thick but pourable. Transfer into a squeeze bottle or a plastic bag with the end snipped off and drizzle over your scones. Place in the fridge to set completely and serve.
Vegan, Dessert, Scone, Scones, Raspberry, Sweet, Treat, Baking, Vegan Baking
You all.
You ALL.
These are so good! I’m not just saying that because I made them. This is a foundational recipe I think I am going to play with for a while in different iterations.
If you’re someone who likes treats that aren’t sugar bombs, this may be the pastry for you. Feel free to use whatever berries or other additions you like. I chose raspberries because they’re my favorite color and I was wanting to do a recipe that had a Valentine’s Day feel to it. These are gluten-free but you should be able to make these with regular wheat flour, too; if you do, you may need to fiddle with aspects of it (like ratio of liquids, baking temperature and time, etc.) because there are some differences. Because the dough is so thick, you should push the berries in (as described in the recipe) because otherwise, they’ll get smashed and make a messy dough.
1¾ cups gluten-free, all-purpose flour blend (Bob’s Red Mill is my favorite)
¼ cup sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup cold vegan butter, cut into cubes (I used Miyoko’s)
6 liquid tablespoons vegan egg (I used JUST)
½ cup vegan milk
1 teaspoon pure vanilla extract
½ teaspoon almond extract
¾ cup fresh raspberries or berries of choice
1 cup powdered sugar, sifted
2 tablespoons dairy-free vanilla or lemon yogurt (or flavor of preference)
Approximately 2 tablespoons non-dairy milk
Line a baking sheet with parchment paper. Preheat the oven to 350 degrees.
Mix together the flour blend, sugar, baking powder, cinnamon and salt in a medium bowl. Work the butter into the flour mixture with your fingers until it is crumbly. Vigorously whisk the vegan egg, non-dairy milk, vanilla and almond extracts until lightly bubbly on top. Pour into the flour mixture and stir until combined. It will be sticky and thick.
Spoon the batter out onto the prepared baking sheet and divide into two equal halves. Give each a little kneading. Shape each half into a mound. Using your finger, poke holes into each mound for placing in the raspberries. Once they are placed in each half, gently cup each mound with your hands, further pressing in the berries. I did not do this, but you can also gently flip them over and press some in underneath. Score each mound top with a sharp knife into eight pieces.
Bake for 20 minutes and turn the baking sheet 180 degrees. Bake 8 minutes more or until a toothpick inserted in the center comes out dry. Let cool on the pan for 15 minutes, then transfer to cool completely. When completely cool, use the score marks to cut through all the way.
Stir together the powdered sugar and yogurt until smooth and thick. Add the non-dairy milk one tablespoon at a time until it’s thick but pourable. Transfer into a squeeze bottle or a plastic bag with the end snipped off and drizzle over your scones. Place in the fridge to set completely and serve.
Vegan, Dessert, Scone, Scones, Raspberry, Sweet, Treat, Baking, Vegan Baking